The first time I had ever heard of almond milk was last year during the 30 day vegan workshop. Not being a milk drinker, it wasn’t that big of a deal to me to find a milk alternative. I did, however, want to at least offer something to Emma. She doesn’t drink milk, or do much dairy at all actually. But, I figured a little more protein would be helpful to my littles.
I decided to try making almond milk after seeing that it is really just a few ingredients…most of which I had on hand already. I wasn’t sure that my blender would be up to the task, but it was.
And how was I to know that everyone in my family would love this new homemade almond milk? Matt deemed it vanilla ice cream. And Emma has asked for it just about every hour since I made the first batch.
2 cup soaked raw almonds
4 cups water
4-5 pitted dates*
1 tsp vanilla*
Soak almonds overnight in cold water with a tablespoon of raw apple cider vinegar – I use Bragg. Drain and rinse almonds. Put almonds, 4 cups water, dates, and vanilla in a blender and blend away until the almonds and dates are all ground up. Put through cheese cloth/muslin/nut bag and squeeze out almond milk. Discard the leftover almond pulp. Drink away…seriously delicious.
*For unsweetened almond milk just use almonds and water and don’t put dates and vanilla in.